吴超
院系：食品学院
办公电话：
电子信箱：wuchao@dlpu.edu.cn;@qq.com.
个人简介
2017年6月至今，大连工业大学食品学院，讲师
2010.9~2017.6，江南大学食品学院，硕士、博士
2006.9~2010.7，黑龙江大学生命科学学院，学士
研究方向
主要研究蛋白质纳米粒子调控及其对乳液稳定性影响；水产蛋白及植物蛋白物理化学性质变化与功能特性的关系；不同物理加工方式对水产蛋白结构及功能性质的影响及相关产品的开发，不同热处理条件对植物蛋白功能性质影响。
主要成果
以第一作者发表SCI收录英文论文8篇。
承担辽宁省教育厅博士启动基金一项。
承担辽宁省科技厅自然科技指导项目一项。
指导学生获第四届中国“互联网+”大学生创新创业大赛辽宁省金奖（全校1例）。
出版著作和论文
以第一作者发表SCI论文8篇，主要代表论文如下：
1. Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels. LWT - Food Science and Technology, 2018, 95, 193-199.
2. The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat-induced soy protein gels as affected by heating time and temperature. International Journal of Food Science & Technology, 2018.
3. The Water Holding Capacity and Storage Modulus of Chemical Cross-linked Soy Protein Gels Directly Related to Aggregates Size" has been accepted for publication in LWT - Food Science and Technology
4. Release Behavior of Non-Network Proteins and Its Relationship to the Structure of Heat-Induced Soy Protein Gels. Journal of Agricultural and Food Chemistry, 2015, 63, 4211-4219.
5. Effect of Temperature, Ionic Strength and 11S Ratio on the Rheological Properties of Heat-induced Soy Protein Gels in Relation to Network Proteins Content and Aggregates Size. Food Hydrocolloids. 2017, 66, 389-395
6. Effect of 7S/11S ratio on the network structure of heat-induced soy protein gels: a study of probe release. RSC Advances, 2016, 6, 101981-101987.
7. Transglutaminase-induced Soy Protein Gels: Effect of Enzyme Dosage, Protein Composition and Solute Size, International Journal of Food Science and Technology. 2017
8. Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads, Journal of Cereal Science, 2012, 56, 127–133.